FRIED MEE SANGGUL

Mee Sanggul is a type of noodles.  It is so called in the Malay language because the dry noodles are usually in the form of a 'sanggul' or 'bun which is a tight roll of hair at the back of the head'.

When I was at the Teacher Activity Centre in Sitiawan yesterday morning as a judge for a district level competition, I got to eat Fried Mee Sanggul.  How did it taste like?  Like most noodles. 

Here is the recipe for Fried Mee Sanggul if you wish to give it a try.

Ingredients (for 2)

3 pieces of mee sanggul (there are 5 in each packet)

Prawns udang (about 12 to 15, shelled)

5 pips of garlic
Oyster sauce, assam jawa water, salt, sugar (to taste)
1.5 tablespoon cili boh/chilli paste
1 red chilli (sliced)

Vegetables (you can use sawi, cabbage, bean sprouts and carrots)
Method

1. Scald the mee sanggul with water that has just boiled for about 3 to 5 minutes.  Do not it become too soft as it would be difficult to fry.
2. Put some oil in the wok, fry the garlic until golden brown. 
3. Add in the Chilli boh and leave until it turns brown.
4. After that add prawns and carrots. Mix a bit and then add water and the assam jawa water.  A bit will do.  You can add more later.
5. When the prawns are cooked, add in the Mee Sanggul.
6. Stir and then add the oyster sauce, salt and sugar to taste.
7. Finally add in the other vegetables.  Mix and viola, dinner is served.